"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jambalaya Pasta with Penne,Chicken,Shrimp,Andouille Recipe

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This recipe for Jambalaya Pasta with Penne,Chicken,Shrimp,Andouille, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Harbaugh


1/4 c.salt for pasta 1 lb penne
3/4 t. salt
3 T. olive oil divided
1 lb. peeled deveined lg shrimp
2 T plus 1 t. Essence, divided
3/4 lb. chicken breast diced 1 in.
3/4 lb. andouille sausage diced 1/2 in.
1/2 c. onion small dice
1/2 c. bell pepper small dice
1/2 c. celery small dice
1 T. minced garlic
1/2 c. chicken stock
1 can 14.5 oz diced tomatoes
1 T. fresh chopped thyme
1/2 c. heavy cream
2 T. fresh chopped basil
1/2 c. grated Parmesan

Cook pasta with salt until nearly al dente 10-12 min. Drain, save 1 c. cooking water.

14 in. saute pan over med-high, add 1 T. oil.
Season shrimp with 2 t. Essence and 1/8 t. salt. Sear 1 min per side. Remove.
Add another T. oil, season chicken with 2 t. Essence and 1/8 t. salt. Sear 3 min total and remove.
Add remaining T. olive oil, add sausage, onions, peppers, celery for about 3 min. Add garlic for 30 sec.
Add stock and mix. Add tomatoes, thyme, rest of Essence and 1/2 t. salt and cook for 2 min. Add cream for 2 min.
Return shrimp and chicken to pan and then the pasta and pasta water.
Cook and stir until all is cooked and pasta is al dente, at least 3 min.
Remove and add basil and Parmesan

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Personal Notes:
Emeril inspired




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